“Rinse beans that have been sprouted or soaked for 24 hours. Dump them in your slow-cooker. Add all other ingredients and cover with enough water and/or homemade stock to cover. I usually use half and half.

Cook on high 6-8 hours, until beans are tender and liquid has thickened to your desired consistency.”

I changed it up a little because my family doesn’t like the heat of peppers. So I used some chipotle chili powder along with the cumin. Not much heat, all the smoky flavor.

Another thing I changed: I boil the beans for about 10 minutes before adding them to the Slow Cooker. It just helps the beans get done more consistently.

I also have used black beans and navy beans with this recipe, they work great.
After the beans are cooked, I store them in the frig and use them all week in different recipes.

My Flat Bread recipe can be made ahead and warmed. To make Refried Beans I use my blender and a little water and about 1 Tablespoon melted butter per cup of beans. When they are the right consistency, I heat them on the stove. Sometimes I add more seasonings like what I cooked the beans with, I usually add salt too. Spread some beans on the flat bread, top with shredded cheese and toast. Perfect, filling, simple meal.

Recipe 2 – Beans And Toppings

Simple. Take out however many servings of the slow cooker beans you need, reheat on the stovetop. Prepare any or all of these toppings for the beans:

Put everything in small bowls and serve with the beans. A piece of homemade cornbread is great with these beans.

Recipe 3 – Use in Soups and Stews
These beans are really good tasting in soups and stew. Chili is great with these beans, doesn’t even need meat but of course you can add meat if you like. Just use your favorite chili recipe, even the one on the back of the packet of chili seasoning mix, then add the beans.

You could use them in bean soup too, just remember the seasonings you used when cooking and don’t try to season soup made with beans as you would with the usual bean soup recipe.

Recipe 4 – Hummus
To make hummus with these beans, place 1 cup of drained beans in a blender or food processor. Add 1 teaspoon tahini, 1 clove garlic, minced, juice of half a lime, some fresh chopped cilantro and about a Tablespoon of Braggs liquid Aminos if you like that kind of thing.

Hummus made from these beans is delicious used as a dip, but I really like it rolled up in the flat bread along with bean sprouts, lettuce, cucumber and some homemade Ranch Dressing. Another simple, healthy meal.

There you go! 4 more delicious slow cooker recipes for your Fall Menus!

About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to three so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+ or check out her 21st Century HomeKeeper podcasts on the Preparedness Radio Network.

4 Responses to Four More Slow Cooker Ideas

Yumm! I’m going to try the beans and toppings today. It will be a busy day in the garden – hoeing and then putting down newspaper and pinestraw in between rows. A great day for a slow cooker supper. Thank you for this recipe! You are such a blessing!

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Welcome to The Christian Homekeeper. I'm really glad you stopped by. I love the Lord and I love His Word. My goal is to offer some words of encouragement and build up your desire to know Him better and to share old fashioned information that is helpful. I've been online since 1996 with first a web site and now a blog. I enjoy hearing from you in the comments and you can find me on Facebook and Twitter as well.